Best 5 Pear Cucumber Salad With Balsamic And Shaved Romano Cheese Recipes

CUCUMBER CAPRESE SALAD

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from heat and allow to cool to room temperature.
• Arrange tomatoes, cucumber, mozzarella slices, and basil leaves in an alternating pattern on a small serving platter until platter is covered. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar on top. Serve immediately.

BALSAMIC CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING

Steps:

• Distribute the arugula evenly among four serving plates.
• Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
• Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
• Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
• Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.

PEAR AND CUCUMBER SALAD

Steps:

• Core the pears and cut into small bite size pieces.
• Split the cucumbers in half length-wise and scoop out the seeds with a teaspoons
• Slice cucumbers into thin slices.
• Combine all ingredients in a bowl and toss.
• Serve on bed of lettuce leaves.

ROCKET & SLICED PEAR SALAD WITH CARAMELIZED BALSAMIC VINEGAR

Steps:

• Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
• Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
• Serve immediately with ground black pepper.
• To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.